Preheat to 450° F.

Halve and seed the squash. Place flesh side down in a large roasting pan.

Add water to keep the pan from scorching.

Roast until tender (60 minutes).

Meanwhile, in a large, heavy pot, melt the butter.

Add the onion, fennel, and celery.

Slice ginger and add to the pot.

Cook over moderate heat, stirring occasionally, until very soft.

Add the cayenne and curry powder and a tablespoon of salt. Cook for a minute or two.

Add the water and lime leaves.

Turn off the pot and cover.

When the squash is cool enough to handle, scoop it out of the skin and add to the soup.

Simmer on low for 10-20 minutes.

Remove the lime leaves, but reserve. Purée the soup using a food processor, blender or immersion blender.

Trick to get the squash out of the blender? Add a can of coconut milk.  Run it for a few seconds until the squash mixes into the milk and then pour it all into the soup pot.

Add the rest of the coconut milk, lime leaves (again), cover partially and simmer for 30 minutes longer.

Discard the lime leaves. Stir in the lime juice and season with salt.

Garnish with the lime caramel popcorn and coconut chips.